Haggis recipe
the Romanian name being "drob de miel"
Haggis is the Romanian national Easter food. Even the name is the same with the traditional Scottish food and the food is based on lamb organs the Romanian recipe is quite different.
The differences? Well, it's an Easter food. The sacrificed lamb means the sacrifice of Jesus Christ. So, we use lamb, not sheep. I don't know how (Easter isn't a fixed date holiday) but we always find fresh lambs before Easter.
Then it's spring time. We use a lot of verdures. But we don't use oatmeal. We don't use stomach. We use peritoneum (it's the thin skin that surround organs) or dough.
I apologize to all Scottish people because I use the name of their traditional food for a Romanian traditional dish but that's what I found in my dictionary for the Romanian name "drob".
Regular haggis
Ingredients:
liver from a lamb
heart from a lamb
lungs from a lamb
a lamb peritoneum
5 green onions
3 green garlic
2 tbs chopped green parsley
1 tbs chopped green dill
1 raw egg
4-5 boiled eggs
2 tbs sour cream
1 tbs oil
salt and pepper
Boil the liver, heart and lungs in a pot. Wash the peritoneum and let it to cool. Take the boiled organs out on a plate and put them in the fridge (for at last 6 hours). Put the organs together with onion, garlic, parsley, dill and 2 boiled eggs through the hewing machine. Put the mixture in a bowl; add the raw egg, salt, pepper and the sour cream.
Grease a pot with oil or butter; lay the peritoneum at the bottom of the pot. The fat side of peritoneum must be inside. Put 1/2 of the mixture over the peritoneum. Align the rest of eggs in the middle ( in one piece or cut in 2 pieces). Then raise the margins of peritoneum the way an envelop is closed. Grace the whole thing and bake it in the oven for about an hour.
Can be served warm (cut in slices) as main dish near any kind of garnish but it's more healthy to serve it cold like appetizer.
Haggis in dough
Ingredients:
Filling
see regular haggis
Dough
2 eggs
6 tbs flour
1 tbs butter
salt
Mix all ingredients (less one egg) and make a dough. Stretch the dough on a floured surface till you have a very thin paste (less then 1 mm)
Grease a pot with oil or butter; lay the paste at the bottom of the pot. Put the 1/2 of mixture over. In the middle align the rest of eggs (in one piece or cut in 2 pieces). Then raise the margins of paste the way an envelope is closed. Brush the paste with a beaten egg and bake it in the oven for about an hour.
Enjoy!
P.S. I heard it is not allowed to use lungs in the US . Replace them with lamb. Use fat lamb from lamb's belly.
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